Only one bud with two top leaves are picked by hand to produce this high quality oolong tea. The buds are bitten by the Jacobiasca formosana (one kind of insect live in tea farms) and then the oolong will have a special sweet taste. Because of this insect, farmers couldn’t use any insecticide. As a result, the tea farms for Oriental beauty tea become totally natural and organic.

This tea is very healthful. Due to more than 400 useful elements (like caffeine, polyphenol compounds, vitamins D, C, K, E, B6, B1, B3, B12, phosphorus, calcium, magnesium, iodine, iron, zinc, etc.) this tea is very useful for digestive and cardiovascular system, decreases cholesterol in the blood, prevents carcinoma, strengthens the immune system, normalizes blood pressure and very helpful for teeth and also for sexual activity.

The Oriental Beauty Oolong Tea is packed in metal tin with traditional design.

Leaves: are brown, wide, stretched and slightly twisted.

Taste

Oriental Beauty tea has honey-fruit aroma and notes of spice. This tea is perfect for special occasions.

Brewing

We recommend glass or porcelain pot. You can also use clay pot, but check that before no stronger teas were brewing there (for example red tea).

The temperature of water used for making Oriental beauty Oolong is lower. We recommend to use water about 80-85°C (175-185°F).

Use approximate 3 grams of tea leaves for 250 ml of water. It requires a longer brewing time than most of other Taiwan teas. 3-5 minutes is recommended and then increase steeping time for every next brewing. Same amount of tea can be prepared for several times.

Additional information

This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can you can vary brewing time from 35s to 5 minutes.

You can also use Chinese traditional way of brewing - spilling, using Gaiwan and brew for 3-5 second each time.

Please note, that it is natural tea with high content of active elements, including caffeine, and minerals and some unusual feelings could appear. In that case we recommend decrease quantity of dry leaves and brewing time.

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From our blog

Tea production is a series of various steps, which starts with freshly-plucked leaf and ends with dry tea leaves which are ready to brew. Some steps are common for all kinds of tea and (plucking, sorting etc) and other are unique for different kinds of tea. Fermentation is one of them and tea is often described as either not-fermented, semi-fermented or fermented.

Two wild, indigenous tea subspecies, Taiwan Mountain Tea and Red Sprout Mountain Tea, were discovered in Taiwan as early as the 17th century. However, they had little economic value and were not widely used due to their bitter taste and thin, brittle leaves.

More than 200 years ago, some tea trees from Fujian Province in continental China were delivered to Taiwan. It was the beginning of the tea culture in Taiwan.

Tea Oriental beauty is one of the most famous of produced in Formosa. Tea got its name in the 20th century, when it was tried by Queen
Elizabeth. She was so impressed by unusual color and aroma of tea, so
she said: "Yes this is the Oriental Beauty!".

Why are first tea leaves merge from tea? In the dictionary, merge of the first tea leaves is called washing tea. In Chinese, there is the phrase "si cha", which explains as washing, which removes impurities from tea, to fully open the flavor. So why we need to wash tea?